Description

The 2022 Côte-Rôtie Côte Blonde reveals intense aromas
of cedar, blackberry, black cherry, graphite and a slice of
orange rind. Full-bodied and structured by firm tannins
with a hint of vanilla, the 2022 provides marked wood
tannins that slightly detract from its elegance. Built like a
brick wall, the Côte Blonde will require the most time to
come around among Rostaing’s 2022s. Fermented with
100% whole clusters, it promises great complexity
with patience.
Nicolas Greinacher – Vinous
Drink: 2032-2042
94 Points

Gently fragrant jasmine and rose, very Côte Blonde in
terms of aromatics. Soft, velvety mouthfeel with flavours
of blackberry, cassis and more rose. Slightly higher alcohol
and lower acidity than a typical year, not as tense and
upright as some recent vintages, making for a luxurious,
rich style of Côte-Rôtie. Four weeks in tank, 18 months in
oak, limited new oak, natural yeasts and as many stems
as possible.
Matt Walls – Decanter
Drink: 2026-2038
95 Points

Pierre Rostaing presented a
spectacular lineup of wines in
2022, placing them among the
appellation’s finest. The Côte
Rôtie Côte Brune is a knockout.
These wines are dense, pure and
brimming with personality. They are
also built for the long haul, designed
to reveal their brilliance only with
time. Comparing the 2023 barrel
samples to the 2022s I tasted last
year, the 2022s exhibited more
pronounced structure and density,
while the 2023s show a rounder,
more complete profile, even at this early stage. Although the 2023s
might not rival the longevity of
the 2022s, they are undeniably
delicious, bursting with energy.
Rostaing employs up to 100%
whole-cluster fermentation for his
reds, with the proportion of new
oak kept at roughly 10% in recent
vintages. Readers should also seek
out Rostaing’s crisp 2023 Condrieu
La Bonnette, a vibrant Viognier that
undergoes neither oak aging nor
malolactic fermentation